Day One

Peanut Butter

1. Add the peanuts to a food processor (used the Cuisinart 14-cup food processor). Turn the processor on and let it run. The peanut butter will go through 3 phases before it starts forming butter. It’ll go from a flour-like consistency to a wet sand texture, and then it’ll start to clump into a large ball. At this point, stop the processor, scrape it down, and let it run again. Let the butter continue to run – it’ll form a paste and eventually form a smooth but stiff paste after 5ish minutes. Scrape into a jar and set aside. NOTE: You won’t need the entirety of the butter for this recipe, but you can save leftovers in a jar in the pantry for up to 3 months.

Custard Base

1. Whisk the egg yolks in a small bowl and set aside.
2. Infuse the milk. Add the milk and cream (or homemade nut milk) to a pot, along with the honey, vanilla, and salt. Heat over medium heat until hot to the touch or 120°F.
3. Temper the eggs and cook the custard. Scoop about 1/2 cup of the milk mixture out, and, whisking constantly, stream it into the bowl of egg yolks. Repeat this twice more to temper the eggs. Then, whisking the milk mixture constantly, stream in the tempered eggs. Switch to a rubber spatula/large wooden spoon, and stir constantly (I typically stir the mixture every 10 seconds) until it thickens and coats the back of a spoon — temperature should be ~178°F. 
4. Whisk in the peanut butter. Remove the custard from the heat and whisk in 110g of peanut butter (you’ll need to aggressively whisk to incorporate the butter). 
5. Strain, ice bath, and cure overnight. Strain the mixture through a fine mesh sieve into a large bowl or pitcher to catch any gritty peanut bits. Then place the custard base in an ice bath, stirring constantly until cool. Once cool, whisk in the vanilla extract. Cover the base with plastic wrap and refrigerate overnight.

Day Two

1. Melt the chocolate. Melt the cacao wafers and set aside to cool slightly — I like to transfer the melted chocolate to a small measuring pitcher to easily stream it into the ice cream.
2. Churn, stream in the chocolate, freeze. Churn the ice cream as normal, but once it starts to crystallize (about 15 minutes in), start streaming in the chocolate. Keep the chocolate stream thin. Once the chocolate is streamed in, let the ice cream continue to churn for a few more minutes or until done, to break up the chocolate bits further. Typically, I let the ice cream churn an additional 5-8 minutes. Pop the ice cream into your container, cover with a square of parchment paper (this helps prevent crystallization on the top) and let it chill in the fridge for at least 4 hours, ideally overnight.